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Apple porridge scones by Folláin @follainirishpreserves🤩

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  • Apple Porridge Scones 🍎⁠
    ⁠
    This gorgeous seasonal take on the classic scone combines the wholesome goodness of oats and the sweet, tangy flavour of apples, and we think they are the perfect autumnal mid-morning treat!⁠
    ⁠
    We especially like to serve them with a dollop of our Blackberry Jam, and some of the fresh berries from the brambles too 😋⁠
    ⁠
    Ingredients:⁠
    – 2 cups all-purpose flour⁠
    – 1 cup rolled oats⁠
    – 1 large apple, peeled, cored, and diced⁠
    – 1 cup buttermilk⁠
    – 1/4 cup brown sugar⁠
    – 1/4 cup unsalted butter, melted⁠
    – 2 tsp baking powder⁠
    – 1/2 tsp baking soda⁠
    – 1/2 tsp salt⁠
    – 1/2 tsp ground cinnamon⁠
    – 1/4 tsp ground nutmeg⁠
    – 1 egg⁠
    ⁠
    Methodology:⁠
    – Preheat your oven to 220°C.⁠
    – Line a baking sheet with parchment paper.⁠
    – In a bowl, mix the oats with the buttermilk and let them soak for about 10 minutes to soften.⁠
    – In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the brown sugar to the flour mixture and combine well.⁠
    – Stir the melted butter and egg into the oat and buttermilk mixture.⁠
    – Fold the wet ingredients into the dry ingredients until just combined and gently fold in the diced apples.⁠
    – Lightly flour a clean surface and turn the dough out onto it.⁠
    With floured hands, gently shape the dough into a round, about 1-inch thick and using your hands shape into about 8 wedges.⁠
    – Place the wedges on the prepared baking sheet, leaving some space between each.⁠
    – Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown.⁠
    ⁠
    ⁠
    📸 by @erinmdesign⁠
    ⁠
    #scone#baker#baking#bakersofinstagram#oats#oatmeal#porridge#seasonal#snack#brunch#kaffee#espresso#coffeelover#coffee#coffeebreak#cafe#breakfast#apples#coffeeaddict#coffeegram#cappuccino#momaproved#bakingwithkids#weekend#family#recipe#recipes#vibes#autumn#weekendmood⁠15w
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Clodagh McKenna’s Orange Pistachio Yogurt Cake @NDC_ie #homebaking

clodagh orange pistachio

Yields 8 Servings
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!

To serve:

Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt

Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick

Instructions

Pre-heat the oven to 190°C / Gas 5.

Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.

In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.

In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.

 

Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.

Pour the mixture into the prepared cake tin and into the pre-heated oven.

 

Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

 

Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.

 

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.

 

Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt

https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/

 

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Snowman in Coffee because Food is Fun @datsescafeandcakes with thanks to Dace and Evalina Silova #bestcoffeeincavan

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Datsé’s Café & Cakes

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  • Few more days left in this year and we would like you to comment below your experience @datsescafeandcakes *your favourite dish, dessert, your choice of coffee or just in general your experience with us.❤️
    Also Christmas is not the only time of the year for presents “just saying “🎁15h
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Paul Flynn’s gooey cheese toastie @kerrygoldirl #thetannery


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We’ve just added two more fabulous recipes from @paulflynnchef Food Truck Favourites to our website. This week was all about vegetarian dishes & Paul visited @gursha_ie @thesaucycow_ & @elmilagro_ireland for inspiration. His recipes include this excellent gooey cheese toastie 🤩 check out our Paul Flynn highlight to find all the recipes so far or head over to our website, link in bio ✨

https://kerrygold.com/ie/recipes/gooey-cheese-toastie/
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.